Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing

Almond-Crusted Chicken and Nectarine Salad with Buttermilk-Chive Dressing
Photo by Scott Phillips

Ingredients

  • 1 Tbs. sour cream
  • ¼ cup buttermilk
  • Kosher salt and freshly ground black pepper
  • 6 cups torn tender lettuce (such as butter lettuce, oakleaf, Red Sails) or arugula or both
  • 2 small to medium ripe nectarines (or peaches), halved, pitted, and sliced ¼ inch thick
  • 1-¾ cups sliced almonds
  • Kosher salt and freshly ground black pepper
  • + 9 more ingredients
    • ½ cup all-purpose flour
    • 2-3 Tbs. vegetable oil
    • 1-½ lb. chicken tenderloins, pounded ¼ inch thick
    • 2 large eggs
    • Kosher salt and freshly ground black pepper
    • 1 Tbs. thinly sliced fresh chives
    • 2 Tbs. extra-virgin olive oil
    • ½ tsp. honey
    • 1 Tbs. white balsamic vinegar

In a medium bowl or liquid measuring cup, combine the buttermilk, sour cream, vinegar, and honey. Slowly whisk in the oil to blend. Stir in the chives and season to taste with salt and pepper.

View full recipe at Fine Cooking

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